Forget heavy, batter-fried sweet and sour entrées. Fresh pineapple and a tangy homemade sauce make our rendition the clear winner.
On Cutting Board, trim fat and silver skin from pork tenderloin using Boning Knife. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, salt and 2 tbsp of the cornstarch in Classic Batter Bowl; set aside.
On Large Grooved Cutting Board, cut sugar snap peas in half crosswise on a bias using Utility Knife. Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Slice remaining pineapple flesh lengthwise into four strips, then crosswise into 1/4-in. pieces. For sauce, combine soy sauce, vinegar and remaining cornstarch in Small Batter Bowl; whisk well. Add preserves and whisk well; set aside.
Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place pork into Skillet in a single layer and cook undisturbed 4-6 minutes or until browned on one side. Turn pork over using Sauté Tongs and cook an additional 1-2 minutes. Add onion, if desired. Cook 30-60 seconds or until onion begins to brown. Reduce heat to medium; add peas, pineapple and sauce. Cook 1-2 minutes or until sauce is thickened, stirring constantly. Serve stir-fry with rice, if desired.
U.S. Nutrients per serving: Calories 320, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 75 mg, Carbohydrate 40 g, Protein 27 g, Sodium 1040 mg, Fiber 3 g
If desired, 1 lb boneless skinless chicken breasts, cut into thin strips, can be substituted for the pork. Increase cook time of chicken to 8-12 minutes. Proceed as recipe directs.
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